Güllaç Recipe

5 from 4 votes

Güllaç is a light, milky and fluffy Turkish dessert made with layers of paper-thin sheets soaked in sweetened warm milk and garnished with nuts and pomegranate seeds.

Prep Time20

Total Time20

Course: Dessert

Cuisine: Turkish

Diet: Gluten Free, Vegetarian

Servings: portions

Calories: 253kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 Saucepan
1 baking dish

Ingredients

9 oz Güllaç leaves (around 10) (250 grams)
6 ⅓ cups full fat milk
2 cups sugar
⅔ cup chopped walnuts, pistachio or hazelnuts
½ cup pomegranate seeds

US Customary - Metric

Instructions

Preparing the Milk

Place the milk and sugar in a medium-sized pan and bring it to a boil over medium heat.
Whisk occasionally, making sure the sugar dissolves and then take the pan off the heat.
Let it cool down to room temperature before starting to layer the sheets.

Layering the Gullac

Trim a Güllaç sheet to fit your serving dish size of 35cm x 25 cm (14" x 10") and lay it on the bottom, shiny side up.
Pour a ladle of the milk mixture on top and wait until most of the liquid is absorbed.
Repeat the same with five sheets and then sprinkle on some nuts.
Put the other five sheets on top of the nuts, making sure you soak each of them with sweetened milk.
When you finish with the leaves, pour the rest of the milk on them.
Cover the dish and refrigerate it for a couple of hours before garnishing and serving.

Garnishing and Serving

Remove the dish from the fridge and portion the Gullac. I usually have 15 portions out of this recipe but you can have smaller or bigger portions if you prefer.
Garnish your dessert just before serving as the white colour of Gullac might change when added pomegranate seeds or pistachio nuts.

Notes

Make sure to bring the milk to room temperature before adding it to the gullac leaves to avoid the dessert getting soggy!
You can keep the leftovers for up to five days refrigerated in an airtight container.
I wouldn't recommend freezing Güllaç!

Nutrition